3. Map of DO Cava 95% of Cava is made in Catalonia Of that, 90% is from Penedes Of that, 75% is from San Sadurni d’Anoia Cava is also made in La Rioja, Aragon, Valencia, and Extremadura

4. A.k.a. méthode traditionnelle or método tradicional or méthode champenoise Spanish Cava follows the same exacting methods as Champagne: 1.Create base wine 2.Undergo secondary fermentation in bottle 3.Age on lees 4.Riddle 5.Disgorge 6.Add dosage and cork How Cava is Made: The Traditional Method Lees ready for disgorgement

5. The Grapes of Cava: “The Big Three” Xarel-lo: body and alcohol Macabeo (Viura): acidity Parellada: floral aromas Xarel-lo Macabeo Parellada

6. Dry Sweet Cava Sweetness Levels

7. Less aging More aging Cava Aging Ratings

8. “Grower Cava” - Est 1921 and still family owned. Estate vineyards Authentic: 80% sold in Spain Prestigious: Produce 65% of all Gran Reserva Cava Green: Vineyards obtained organic certification in 2014 from CCPAE. Vegan. Winery Joan & Meritxell Juvé

9. Hand Riddling

10. Reserva de la Familia DO Cava Xareŀlo, Macabeo, Parellada + 10% Chardonnay Brut Nature/Zero: no sugar in dosage Gran Reserva & vintage dated: 40 mos on lees

11. Blanc de Noirs 90% Pinot Noir, 10% Xarel-lo Brut: 2.4 g sugar/L Reserva: 25 mos lees aging Gold with light reddish hints. White fruits, cherry, and honey, with hints of citrus and toast Vintage dated

12. Milesimé 100% Chardonnay; free-run juice from single vineyard From oldest estate vineyard: Espiells Brut: 8.2 g sugar/L Reserva: 28-36 mos lees aging Rich gold with a fine mousse; expressive aromas of pear, white blossom, and toast Vintage dated

13. Gran Juve Equal parts Xareŀlo, Macabeo, Parellada & Chardonnay Made only in exceptional vintages from highest-altitude vineyards Brut: 6 g sugar/L Gran Reserva: 42-60 mos lees aging Brilliant gold with lively aromas of white flowers, tropical fruit and lightly toasted bread with an impressive finish Vintage dated

14. Cinta Púrpura N/V Names means “Purple Ribbon” Traditional Cava blend of Xareŀlo, Macabeo & Parellada Brut: 6.2 g sugar/L Reserva: 24-36 mos lees aging

15. Juvé y Camps Brut Rosé N/V DO Cava 100% Pinot Noir Brut: 7 g RS/L N/V: 91 WA